Winery RontanaCol Mora Colli di Faenza Sangiovese
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Col Mora Colli di Faenza Sangiovese of the Winery Rontana is in the top 40 of wines of Colli di Faenza.
Taste structure of the Col Mora Colli di Faenza Sangiovese from the Winery Rontana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Col Mora Colli di Faenza Sangiovese of Winery Rontana in the region of Émilie-Romagne is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Col Mora Colli di Faenza Sangiovese
Pairings that work perfectly with Col Mora Colli di Faenza Sangiovese
Original food and wine pairings with Col Mora Colli di Faenza Sangiovese
The Col Mora Colli di Faenza Sangiovese of Winery Rontana matches generally quite well with dishes of beef, pasta or lamb such as recipes of daube niçoise, mascarpone/gorgonzola macaroni gratin or lamb epigram in spicy sauce.
Details and technical informations about Winery Rontana's Col Mora Colli di Faenza Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Informations about the Winery Rontana
The Winery Rontana is one of of the world's greatest estates. It offers 3 wines for sale in the of Colli di Faenza to come and discover on site or to buy online.
The wine region of Colli di Faenza
The wine region of Colli di Faenza is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Ancarani or the Domaine Trere produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Colli di Faenza are Sangiovese, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Colli di Faenza often reveals types of flavors of red fruit, earth or microbio and sometimes also flavors of tree fruit, citrus fruit.
The wine region of Émilie-Romagne
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
News related to this wine
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Kévin Tessieux, President of the appellation’s winegrower union, shares his perspective on the Saint-Véran appellation and tell us about the origin of its name. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux sociaux : Facebook : https://www.facebook.com/VinsdeBourgogneofficiel Twitter : https://twitter.com/VinsdeBourgogne Instagram : https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.li ...
A panel discussion about the Chablis appellation
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
The appellations of Bourgogne
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
